AMISH CHICKEN LOAF

This is a recipe from the late E. Coblentz, The Amish Cook, who was from my home state of Indiana.

1 chicken (about 4 lb) cooked and cubed
2 cups chicken broth
2 cups uncooked rice
2 cups milk
2 cups bread cubes
4 eggs
salt to taste
pepper to taste
2 cups diced celery

Preheat oven to 350 degrees. Grease an oblong baking dish or pan.

Stir and mix all the ingredients together. Spoon into the baking dish and form into a loaf. Bake at 350 degrees for about 1 hour or until a knife inserted in the center of the loaf comes out clean. Serve in slices. Feeds quite a few people (about 20).

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CHILI LASAGNA

This is an old recipe I got from a Home-Economics teacher many years ago.

1 pkg lasagna noodles
1 lb ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can diced tomatoes with the juice
1/4 cup chili powder*
3 8-oz cans tomato sauce
1 tsp salt
1/4 tsp black pepper
1 pkg (8-oz) cheese slices, cut into strips

Cool lasagna noodles according to the package directions and drain well.

Preheat oven to 350 degrees.

Saute beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly.

*If you don't like your food 'hot' I suggest reducing the amount of chili powder. If your mouth is timid you may want to start with 1 rounded tablespoon of chili powder.

This is an old recipe I got from a Home-Economics teacher many years ago.

HONEYBEAR BROWNIES

A good old fashion brownie recipe I got from a hand written recipe blog I belong to.

GRANDMA'S APPLE DUMPLINGS

This is an old recipe I found in my late mother-in-law's recipes.

The picture is from TOH.
Makes 6 dumplings.

Enough pastry for a 2-crust pie
6 medium tart apples (Jonathan's)
1 cup sugar
2 cups water
3 tbsp butter
1/4 tsp cinnamon
1 tbsp butter
Mix together enough sugar and cinnamon to fill the apple cavities.

Preheat oven to 425 degrees.

On a floured surface, roll pastry thin and cut into 7-inch squares. Pare and core each apple. Boil together the sugar, water, 3 tablespoons butter, and cinnamon for 3minutes. Place an apple on each square of pastry. Fill cavities of apples with a mixture of cinnamon and sugar. Dot each with the tablespoon of butter. Bring opposite points of pastry up over apple. Overlap, moisten and seal. Lift carefully, place a little apart in a baking dish. Pour the hot syrup around dumplings. Bake 40 to 45 minutes at 425 degrees until apples are tender and crust is nicely browned.

OLD FASHION BLACKBERRY CAKE

This is an old newspaper clipping from my mother-in-law's old recipe files.

3 eggs
1 1/2 cups sugar
1 1/2 cups lard or shortening
2 tsp cinnamon
1 tsp cloves
2 cups blackberries, crushed
3 cups flour
2 tsp baking powder
1 tsp baking soda

Combine the eggs, sugar, shortening, cinnamon and cloves in a large mixing bowl. Beat mixture until well blended. Add the flour, baking powder and baking soda along with the blackberries. Mix well. Pour the batter into a greased square pan. Bake in a preheated oven at 350 degrees for 35 minutes or until a toothpick inserted near center comes out clean.

Square Pan

VIRGINIA'S DEVILED EGGS

This recipe is from an old Monroe County, Indiana church cookbook.

6 hard boiled eggs
1/4 cup mayonnaise
1 tsp vinegar
1 tsp prepared mustard
1/8 tsp salt
dash of pepper
paprika for garnish

Cut eggs in half lengthwise; remove the yolks to a small mixing bowl and mash with a fork. Blend the mayonnaise, vinegar, mustard, salt, and pepper into the mashed eggs. Mix until well blended. Refill the egg whites with the mixture. Sprinkle paprika on top for garnish.

 Note: File Photo

GOLDEN CRUMB BROCCOLI CASSEROLE

This recipe is an old Southern Indiana church recipe.

6 cups cut-up broccoli
1 can cream of mushroom soup, undiluted
1/4 cup mayonnaise
1/4 cup shredded cheddar cheese
1 tbsp pimento, cut up
1 1/2 tsp lemon juice
1/3 cup Ritz crackers, crushed into crumbs

Heat oven to 350 degrees.

In a saucepan barely cover broccoli with salted water. Cook about 10 minutes. Drain broccoli and place in a casserole dish. Combine the remaining ingredients and pour over the broccoli. Top with cracker crumbs. Bake at 350 degrees for 35 minutes.

Note: File Photo

COPPER COIN SALAD

This is a recipe from my husband's Aunt Norma.

2 lbs carrots, sliced
1 large onion, chopped
1 cup green bell pepper, chopped
1 can tomato soup
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 cup sugar
1/2 cup salad oil
1/4 cup vinegar

Cook carrots in salted water until tender. Cool. Mix carrots, onion, and green bell pepper together.

To make the dressing, whip the tomato soup, Worcestershire sauce, mustard, sugar, oil, and vinegar together to blend. Pour over the vegetables. Refrigerate overnight. Do not stir.

 Photo from justapinch for reference only.

FARMER'S LAYERED TACO SALAD

This is an old recipe from an Indiana Farm Bureau, Inc. newsletter. The photo is from Mr. Food.

1 lb ground beef
1/2 cup chopped onion
1 pkt (1.25-oz) taco seasoning mix
1 can (15-oz) kidney beans, rinsed and drained
2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 can ripe olives, drained and chopped
1 can (8-oz) tomato sauce
1 1/2 cups crushed corn chips
1 cup chopped fresh tomatoes
Sour cream, optional
Salsa, optional

In a large skillet, brown the ground beef with the onion. Drain mixture well. Sprinkle the taco seasoning mix over the meat and onion mixture. Stir in the kidney beans and the tomato sauce. Cook mixture over low heat for 10 to 15 minutes, stirring occasionally.

To assemble: In a large bowl make layers of lettuce, corn chips, meat mixture, ripe olives, cheddar cheese, tomatoes, and top with sour cream, if desired. Top with or serve with your favorite salsa, if desired.

GRACE'S HAWAIIAN SPARERIBS

This recipe is from an old rural electric co-op newsletter.

3 tbsp light brown sugar
3 tbsp corn starch
1 tsp salt
9-oz can crushed pineapple, including juice
1/4 cup cider vinegar
1/2 cup catsup
1 tbsp soy sauce
3 to 5 lbs lean country-style ribs

Preheat oven to 350 degrees.

In a medium saucepan, over medium heat, cook together the brown sugar, corn starch, salt, pineapple, vinegar, catsup and soy sauce. Bring to a boil, lower heat and simmer for 5 to 6 minutes. Remove as much fat as possible from the ribs. In a large casserole dish or baking pan, layer ribs and sauce. Tightly cover pan or dish and bake at 350 degrees for 2 hours.

This recipe is from an old rural electric co-op newsletter.

CLASSIC MOLASSES OVEN BAKED BEANS

This old recipe is from a can label.

4 slices bacon
1 can (15-oz) pork & beans
1/4 cup chopped onion
1/4 cup ketchup
2 tbsp molasses
2 tbsp firmly packed brown sugar
1 tbsp prepared mustard
1 tsp Worcestershire sauce

Preheat oven to 350 degrees.

Fry bacon until crisp; drain well. Crumble bacon. In a 1-qt casserole dish, combine the crumbled bacon, pork & beans, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Bake at 350 degrees, uncovered, for 30 to 35 minutes or until thickened and bubbly. Stir every 15 minutes.

Yield: 4 servings

Note: File Photo

GRANDMA'S HOMEMADE YEAST ROLLS

This recipe is from my late mother-in-law.

2 cups warm water (not hot)
2 pkgs dry yeast
1/2 cup sugar
2 tsp salt
1/4 cup soft or liquid shortening
1 egg, beaten
6 1/2 to 7 cups flour

Put warm water in a mixing bowl and add yeast, sugar, salt, and egg; mix well. Add 4 cups of flour and mix with a large spoon. Gradually add remaining flour and mix by hand till mixture is neither sticky or dry. Cover with a clean dish cloth and allow to rise until double in size. Punch down the dough and make into rolls about 1 1/2-inches in diameter. Allow dough to rise again. Bake in a preheated 375 degree oven for 15 to 20 minutes.
This is a file photo.

RHUBARB BUTTER CRUNCH

This recipe is from an old yellowed newspaper clipping.

3 cups fresh finely chopped rhubarb
1 cup sugar
3 tbsp flour

TOPPING:
1 cup brown sugar
1 cup quick raw rolled oats
1 1/2 cups flour
1/4 cup butter

Preheat oven to 375 degrees.

Mix rhubarb, sugar, and flour; mix well and place in a greased baking dish.

Combine all the topping ingredients together and sprinkle over the rhubarb mixture. Bake for 35 to 40 minutes. Best when served warm with whipped cream.

 Note: File Photo

1970S CRANBERRY COOKIES

1/2 cup butter, softened

1 cup granulated sugar
3/4 cup packed brown sugar
1/4 cup milk
2 tbsp orange juice
1 egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped pecans
2 1/2 cups coarsely chopped frozen cranberries

Preheat oven to 375 degrees.
Lightly grease cookie sheets; set aside.

Cream the butter, granulated sugar, and brown sugar together. Stir in the milk, orange juice, and egg.

Combine the flour, baking powder, salt, and baking soda together. Add the flour mixture to the creamed mixture. Stir in the chopped pecans and the chopped cranberries.

Drop the dough by teaspoonfuls about 2 minutes apart on the prepared baking sheets. Bake 10 to 15 minutes until lightly browned. Allow to cool about 1 minute on baking sheets. Remove to wire racks to cool completely.

Yield: 11 dozen cookies

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CLASSIC MACARONI SALAD

1 cup mayonnaise

2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
8-oz elbow macaroni, cooked, drained
1 cup sliced celery
1 cup chopped green bell pepper
1/4 cup chopped onion

In a large bowl, combine mayonnaise, vinegar, prepared mustard, sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.

Yield: about 5 cups

Note: File Photo

APPLESAUCE GELATIN MOLD

This recipe is from an acquaintance of my mother's when I was a child.

1/2 cup red hot cinnamon candies
1 cup water
6-oz pkg raspberry gelatin
15-oz can applesauce
2 tbsp cider vinegar

In a small saucepan, cook the candies in water, stirring frequently, until melted. Empty gelatin into a bowl and add the candy water; stir until gelatin is completely dissolved. Stir in the applesauce and vinegar. Pour mixture into a 6-cup gelatin mold and refrigerate until firm. To serve, remove from mold onto a serving plate and top with mayonnaise type salad dressing, if desired.

Option: Sprinkle chopped pecans over the top of the salad dressing.

 Note: I did not have a picture of this recipe. This is a picture from a very similar recipe for reference only.

DRIED BEEF ROLLS

8-oz pkg cream cheese, softened

1 tbsp grated onion
1/2 tsp garlic powder
1/4 cup milk
1/2 cup mayonnaise
2 pkgs sliced dried beef

In a small bowl, combine the cream cheese, onion, garlic powder, milk, and mayonnaise. Blend mixture until it is of a thick spreading consistency. Separate the slices of dried beef and lay out. Spread the cream cheese mixture on the end of each beef slice; roll the beef up starting at the cheese end. Chill until serving time.

File Photo

CRISPY ITALIAN CHICKEN

I've had this recipe so long I don't even remember where I got it.

2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 tsp Italian seasoning blend
1 tsp parsley
1 tsp garlic salt
1/4 cup margarine, melted
3 lb skinless chicken pieces
Paprika

Preheat oven to 375 degrees.

In a plastic bag, crush cereals together until the 4 cups are only 1 1/2 cups of crumbs. In a large shallow dish, combine the crushed cereal, Italian seasoning, parsley, and garlic salt. Place the margarine in a 13 x 9 x 2-inch baking pan; roll the chicken in the margarine. Remove chicken and dredge in the cereal crumb mixture. Return the coated chicken to the baking pan. Sprinkle paprika over the chicken. Bake 50 to 55 minutes or until lightly browned.

6 servings: Approximate per serving = 316 calories, 17 g carbs, 28 g protein

Note: This is a good recipe for diabetics who like crispy chicken.

 File photo used for reference only.

CORNMEAL BISCUITS

This recipe is from an old childhood friend.

2/3 cup yellow corn meal
2/3 cup milk
2/3 cup sifted flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/4 cup shortening or softened butter

Soak cornmeal in milk for 10 minutes.

Preheat oven to 400 degrees.

In a medium mixing bowl, sift together the flour, baking powder, salt and sugar. Cut in the shortening until the mixture resembles dry corn meal. Add the cornmeal mixture and blend all together. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 400 degrees for about 10 minutes until lightly browned.

Yield: 18 biscuits

 Land O Lakes photo

BANANA NUT FROSTING

1/2 cup mashed bananas

1 tsp lemon juice
1/3 cup butter or oleo
1 lb box powdered sugar
3 tbsp milk
1 cup coconut, toasted
1/2 cup chopped pecans

Combine the bananas and lemon juice; set aside. Beat butter or oleo until creamy; add the powdered sugar, bananas and milk, beating until fluffy. Add additional milk if necessary. Stir in coconut and pecans. Add a drop of liquid yellow food coloring, if desired. Use to frost your favorite white, yellow, or banana cake.

 I do not have a photo so used this clipart.